Sausage Stuffed Balsamic Mushrooms

When I say these Sausage Stuffed Balsamic Mushrooms are stuffed, I don’t just mean with filling (though they are…it really gets heaped on there). I am also referring to the fact that these are positively jam-packed with flavor. I thought about naming these “TOTALLY EXTREME FLAVOR EXPLOSION MUSHROOMS” but I decided to dial it back and let you find out for yourselves. The filling is beyond decadent. It’s thick and creamy and cheesy and hearty and full of spices. The mushrooms have a bit of sweetness from the Balsamic vinegar and pre-roasting them gives them the perfect consistency. No soggy mushrooms here! I also love the way the Parmesan forms a nice crunch on top for added texture.

With the Super Bowl approaching, a lot of us are looking for tasty game-fuel recipes. Stuffed mushrooms are a staple of most appetizer spreads, but these Sausage Stuffed Balsamic Mushrooms are seriously a step up. With all these rich flavors no one will ever believe they’re only 47 calories each and only 1 Weight Watchers SmartPoints a piece!

Directions:

Preheat the oven to 350 degrees. Line a jelly roll pan (baking sheet with a rim around the edges) with parchment paper.

Place the mushrooms caps in a large bowl and toss with oil and vinegar until well coated. Place the mushrooms onto the prepared baking sheet and bake in the oven for about 30 minutes, flipping them halfway through. This initial step will allow the mushrooms to capture the Balsamic flavor but also to release a lot of the water they are holding. This is great because it ensures you won’t end up with soggy mushrooms at the end!

Fill a small bowl with water and microwave it until hot. Place the sundried tomatoes in it and let them sit for about 5 minutes. Drain them and chop them up small.

While the mushrooms are in the oven, spray a large skillet with cooking spray and bring it over medium-high heat. Add your poultry sausage and break it up with a spoon while cooking until the meat is cooked through. You want it to be broken into really small pieces, so you may want to further break it up with a fork. Reduce the heat to medium and add the sundried tomatoes, onions, garlic, rosemary and fennel to the sausage. Cook for a few more minutes until the onions are tender.

Place the softened cream cheese in a large bowl and then pour the hot sausage mixture on top of it. Add about 2/3 of the grated Parmesan to the mixture and then stir it together with a fork, making sure it is well combined.

When the mushroom caps are done cooking, transfer them face down to a stack of a few paper towels to drain for 3-5 minutes. Dump out any liquid from the jelly roll pan, wipe it clean and line it with a fresh sheet of parchment paper. Increase the oven temperature to 375.

Lay the mushroom caps face up on the lined baking sheet and fill each one with the sausage filling. You can really heap it on there – they get stuffed! Sprinkle the reserved grated Parmesan cheese over the top of each filled mushroom. Place the mushrooms back in the oven and bake for 30-40 minutes until the stuffing is golden.

I assembled these last night to bake for tonight’s dinner with some soup. They look and smell delicious! (I might’ve tasted a bit of the stuffing, which was very flavorful.) I knew the minute I saw this recipe I would have to try it. Thank you — your site has provided lots of fresh recipes to kick-start this new year on program for us.

Made these last night. Got big mushrooms from Sams club. They were absolutely delicious! Even thought I forgot to get the tomatoes, I doubled the onions and had 12 of them for dinner! I am on weight watchers so these recipes are such a help to me! Thank you! Thank you! Thankyou!

Wow…this looks so nice. Sometimes, I use crab meat, fish or shrimp for the stuffing. It tastes good too. Sometimes, I also steam or pan fry it. I love this recipe with cheese and vinegar, must be really yummy. 🙂

These are the best stuffed mushrooms I have ever eaten! I knew after seeing the ingredients that they would be good. I doubled the recipe and took them to a surprise retirement party tonight and got tons of compliments and none left to bring home. I used Trader Joe’s Hot Italian Sausage and 3 Tlbs. Mezzetta Dried Tomato Pesto (for a doubled recipe) instead of the dried tomatoes. On step 4. I put the mixture into a mini blender and pulsed it a little finer. On step 6. I set my oven to 360 and cooked the filled mushrooms for 15-20 minutes and they came out perfect. Not over browned. Melt in your mouth goodness!